ThriftyFun Recipes - May 14, 2008

Thank you Connie, Linda, Robin, Angela, Terri and Janette for today's tips and recipes!

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Today's Food Tips:

• Wash Produce Right Before Using
• Soy Protein Wiener: Vegetarian Anthem

Today's Contest Recipes:

• Grandma's Blackberry Cobbler
• Pickled Radishes
• Tuna Chip Casserole
• Savory Pork Chops

Robins's Recipe Corner:

• Spy Pie
• Stir Fry Chicken and Vegetables
• Broccoli and Tuna Cheese Pie
• Fancy Lettuce Salad
• Chicken-Macaroni Casserole
• O'Henry Candy Bars

Crafting for Fun and Money!

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Wash Produce Right Before Using

Many of us have a habit of washing produce before putting it in the refrigerator after we buy it and get ready to store it. I was surprised to hear that what I thought was a good habit in doing so is actually not a good idea. Wet produce can harbor a lot of bacteria, because it is wet. It is better to wash it well when preparing it to eat right away.

Source: I heard this tip on John Tesch for your life on the radio.

By Linda from Bellevue, N.E

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Soy Protein Wiener: Vegetarian Anthem

This is a little jingle I thought of when I decided to turn vegetarian. It's written to the tune of the Oscar Meier wiener song and I think it has a shot at becoming our anthem.

Oh, I want to be a soy protein wiener,
That's just what I really want to be.
Because if I were a soy protein wiener,
Nobody would die from eating me!

Source: This is a sample from my humor writing. This particular collection is called 'Sardonic Verses' for obvious reasons. My other collections are 'Pernicious Puns' and 'One Hand Clapping: Musings from a Warped Mind'. Read at your own risk!

By Angela Lantain from Sault Ste Marie, ON

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Grandma's Blackberry Cobbler

It's almost berry time and this is one of my favorite recipes handed down from my grandmother. When picking the berries, I still use the basket she used so many years ago. It holds just slightly over 1-1/2 lbs. of berries.

Ingredients

Crust:

• 1 Tbsp. granulated sugar
• 3/4 tsp. baking powder
• 1/4 tsp. salt
• 1/3 cup shortening (she used lard)
• 1/2 cup buttermilk, (saved from making butter)
• 1-1/3 cups flour

• 1-1/2 lb. blackberries
• 1-1/3 cups granulated sugar
• 3-1/2 Tbsp. flour
• 1-1/3 Tbsp. vanilla extract

• 1/2 Tbsp. melted butter
• 2-1/2 tsp. granulated sugar

Directions

Mix all filling ingredients and put into prepared pan.

For top crust: Mix sugar, baking powder, salt, shortening, buttermilk and 3/4 cup of flour to form a sticky dough. Spread remaining flour on a work surface and knead dough until most of the flour is incorporated and dough is manageable. Roll dough to about 1/4-inch thickness and cut into large pieces. Cover blackberry filling with dough, overlapping pieces, patchwork style.

Drizzle melted butter over dough and sprinkle with sugar. Bake until crust is golden-brown and filling is bubbly, about 50 minutes. Top with a scoop of ice cream or a whipped topping.

By Connie from Cotter, AR

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Pickled Radishes

Ingredients

• 2 cups sliced radishes
• 1 small onion, cut in wedges (optional)
• 1/2 cup white vinegar
• 1/2 cup sugar
• 1 1/2 tsp. salt

Directions

Place radish slices and onions in a large bowl. In another bowl, stir together, vinegar, sugar, and salt until all is dissolved. Pour over radish mixture. Cover and refrigerate at least 8 hours or overnight before serving. (Radish mixture will have a very pungent aroma.) Makes 2 cups.

We prefer to leave out the salt and onion and I substitute Splenda instead of the sugar. Keeps nicely in the refrigerator in a covered dish.)

Source: A friend from church.

By Terri H. from NV

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Tuna Chip Casserole

Ingredients

• 2 cans of tuna
• 2 cans of Cream of Mushroom soup
• milk
• bag of your favorite potato chips
• pepper

Directions

Empty the tuna and soup into a 9x13 inch casserole dish. Fill the two soup cans with milk and add it to the dish as well. Crunch up the bag of potato chips and add it to the dish. Mix Well. Sprinkle pepper over the top then bank at 350 degrees F for 35 minutes.

Enjoy!

By Janette from Seneca, SC

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Savory Pork Chops

Ingredients

• 2 Tbsp. all-purpose flour
• 1 Tbsp. ground mustard
• 1 Tbsp. seasoned salt
• 1/8 tsp. pepper
• 4 pork chops, 3/4-inch thick
• 2 Tbsp. vegetable oil

• 2 tsp. ground mustard
• 1 cup water
• 1/2 cup chopped onion
• 2 Tbsp. Ketchup
• 3 Tbsp. orange marmalade
• 1 Tbsp. soy sauce
• 1 Tbsp. Dijon mustard

Directions

In a bowl, combine the first four ingredients. Dredge pork chops in flour mixture. In skillet over medium heat, brown chops in oil on both sides, about 8 minutes. Combine the sauce ingredients, pour over chops. Cover and simmer until meat is tender, about 20 minutes. Spoon sauce over chops when serving.

Serves: 4

By Connie from Cotter, AR

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Spy Pie

Ingredients

• 1 box frozen fruit (strawberries or raspberries are best)
• 1 cup sugar
• 2 egg whites
• 1 Tbsp. lemon juice

Directions

Break up fruit into chunks. Do not thaw. Beat for 15 minutes at medium to high speed. Mix 2 cups Dream Whip and fold into above. Pile into two graham cracker pie shells and freeze. Serve directly from freezer.

By Robin from Washington, IA

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Stir Fry Chicken and Vegetables

Ingredients

• 2 cups broccoli pieces
• 1 cup carrots
• 1 small can bamboo shoots, drained
• 1 small can water chestnuts, drained
• 1/2-1 cup peas
• 3/4 lb. raw, boneless chicken, cut in bite-sized pieces

• 2 Tbsp. cornstarch
• 1/2 tsp. ground ginger
• dash pepper
• 1/2 cup chicken broth
• 1/4 cup corn syrup
• 1/4 cup soy sauce

Directions

Mix sauce ingredients in bowl and set aside. Heat wok or large skillet to medium high. Using 2 Tbsp. oil, add broccoli and carrots. Stir fry for 3-4 minutes, then add rest of veggies. Cook one minute, then remove from skillet and keep hot. Put 2 Tbsp. oil in skillet. When hot, add chicken. Cook until done, stirring occasionally. Add sauce mixture. Cook until thick and bubbly. Add vegetables back in. Serve immediately with rice or noodles.

By Robin from Washington, IA

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Broccoli and Tuna Cheese Pie

Directions

• 1 pie crust, fluted in large pie plate

• 1 can tuna, in spring water
• 1 small onion, diced
• 1/2 pkg.frozen broccoli, or fresh
• 2 cups Colby cheese

• 3 eggs
• 1 cup mayonnaise
• 1 cup milk

By Robin from Washington, IA

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Fancy Lettuce Salad

Ingredients

• 1/2 cup olive oil
• 1/3 cup tarragon vinegar
• 1 small jar chopped pimento
• 1 can artichoke hearts
• 1 can hearts of palm
• 1 head Romaine lettuce
• 1 head iceberg lettuce
• 1 cup Parmesan cheese, grated
• 1 large red onion, thinly sliced

Directions

Tear lettuce; slice and add onion. Add pimento; slice and add artichoke heart and palm. Mix . Salt and pepper to taste. Add cheese. Mix oil and vinegar. Add to salad, tossing lightly. Let rest for 5-10 minutes.

By Robin from Washington, IA

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Chicken-Macaroni Casserole

Ingredients

• 1 cup diced cooked chicken
• 1 cup uncooked macaroni
• 1 cup milk
• 1 small diced onion
• 1 can cream of mushroom soup
• 1/2 lb. grated American cheese

Directions

Place in buttered casserole in the refrigerator overnight. Bake next day, stirring once or twice. Bake at 350 degrees F for 1 hour.

By Robin from Washington, IA

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O'Henry Candy Bars

<h2>Ingredients</h2>
<ul>
<li>1 cup sugar</li>
<li>1 cup white Karo syrup</li>
<li>1 1/2 cups peanut butter</li>
<li>1 tsp. vanilla</li>
<li>6 cups crisp rice cereal</li>
<li>1 pkg. butterscotch morsels</li>
<li>1 pkg. chocolate chips morsels</li>
</ul>

<h2>Directions</h2>

Bring syrup and sugar to a boil just until it dissolved, about 5 minutes. Remove and add peanut butter and vanilla; stir in crisp rice cereal. Pat into jelly roll pan which has been buttered. Butter your hands and work quick. Melt chips and spread over top. I do them in microwave.

<p>By Robin from Washington, IA

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